Moroccan lamb shoulder stew on Connoisseur Rustic skin on fries
Ingredients
For the Lamb shoulder
- 1 Lamb shoulder
- 3 Tbsp ras el hanout
- 3 Tbsp of refined olive oil
- 4 Medium sized tomatoes
- 5 Crushed cloves of fresh garlic
- 2 Roughly chopped Shallots
- 1 Whole dices cured lemon
- 2 Tbsp of the cured lemon moist
- 1 Hot red pepper
- 5 Branches of thyme
- 1 Handful of lavender
- 3 Tbsp of honey
- 50g butter
For the Mayonnaise
- ½ Cup mayonnaise
- 1 Lemon
- 2 Tbsp of French mustard
For the Cherry tomatoes
- 20 Cherry tomatoes
- 1 Tbsp refined olive oil
- 1 Handful of chopped parsley
- 1 Tbsp of honey
- 1 Pinch of seasalt
Preparation
Lamb tajine, flavoured with spices, grilled cherry tomatoes and shallots, balanced with lemon mayonnaise. The Tajine stew overwhelmed with senses of the spicy kitchen will blend easily together with the Connoisseur Rustic skin on fries. The fries coating will absorb some of the juicesand together with the rich mayonnaise, the crispy fry will be the hero of the dish.
For the Lamb shoulder
Marinate a lamb shoulder with pepper, salt, ras el hanout spice blend and fry in a tajine, add tomato, garlic, shallot, cured lemon, hot red pepper, thyme, lavender, honey and butter. Add a splash of water. Braise slowly over low heat until fall of the bone tender. Pull the meat of the bone, while you strain the juice and thicken it until a bit sticky.
Add the pulled meat in the sauce and add pepper and salt with lemon juice to taste.
For the Mayonnaise
Take a standard mayonnaise and use finely grated lemon peel and juice to bring to taste with mustard.
For the Cherry tomatoes
Fry the cherry tomatoes in oil with garlic, deglaze the pan with white wine vinegar, add finely chopped parsley and a bit of honey. Serve all together on the Connoisseur Rustic skin on fries.
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